This Lemon Cheese Chiffon cake recipe has a delicate balance of tangy and sweet and uses only basic ingredients. It has a rich lemon fragrance and a touch of cheese. The taste is similar to cotton cheesecake, just with the texture of chiffon which is lighter and fluffier.
What is a chiffon cake?
A chiffon cake recipe is easy to make and has a wonderfully light and fluffy texture. Chiffon cakes are great for special occasions, but they’re also just plain delicious. Chiffon cakes can be made in any flavor you like, but they are usually slightly denser than angel food cakes because of the flour.
Note: Chiffon cakes have a tendency to collapse if they’re baked at too high a temperature or for too long. Read through our recipe to bake a perfect chiffon cake.
Check out our chiffon cake recipe collection to know more.
Lemon and Cheese Combination
The Lemon and cheese combination is a classic. Lemon and cheese are a classic combination, one that works especially well in baked goods. The lemon juice adds a bright counterpoint to the rich, creamy cheese, while the lemon zest adds a hint of citrus flavor. It is the perfect blend of sweet and savory that will leave you wanting more.
CHINESE VERSION: 柠檬芝士戚风蛋糕
Lemon Cheese Chiffon Cake | MyKitchen101en
Ingredients:
- 110 g cream cheese
- ⅓ tsp fine salt
- 45 g fine sugar
- 40 g corn oil
- 125 g milk
- 125 g cake flour
- 1 tsp baking powder
- 5 egg yolks (grade A, room temp.)
- grated lemon zest (of 2 lemons, yellow part)
- 1 tsp lemon juice
For meringue:
- 5 egg whites (grade A, room temp.)
- ¼ tsp cream of tartar
- 100 g fine sugar
Instructions:
1 Preheat oven to 160°C/320°F.
2 Combine cream cheese, salt and sugar in stainless steel bowl. Sit the bowl in hot simmering water, cook until melted. Add in corn oil and milk, mix until combined. Set aside to cool.
3 Combine cake flour and baking powder, sift through and mix well.
4 Add egg yolks to cooled cheese mixture, mix until combined. Add in grated lemon zest and lemon juice, mix well. Sift in flour, mix until just combined (do not overmix).
5 Whisk egg whites on low speed until large bubbles are formed. Add in cream of tartar, whisk until tiny bubbles. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold). (Reminder: Egg whites and equipment used to beat egg whites must be grease-free and water-free (including egg yolk). It is advisable to clean the egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate the egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)
6 Add meringue into batter in 4 batches, mix gently using balloon whisk.
7 Fold gently until well mixed with spatula.
8 Tap mixing bowl on countertop for a few times to burst large bubbles, then pour batter into 22-cm loose base tube pan (do not grease), tap tube pan gently again on countertop for a few times.
9 Put into preheated oven, bake at 160°C/320°F for 50-55 minutes, until the top is golden brown. (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
10 Turn the pan upside down onto a wire rack (at least 6″ from countertop), set aside until fully cooled.
11 Unmold the lemon cheese chiffon cake when it has fully cooled down.
Lemon Cheese Chiffon Cake
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Equipment
- 1 loose base tube pan 22-cm
Ingredients
- 110 g cream cheese
- ⅓ tsp fine salt
- 45 g fine sugar
- 40 g corn oil
- 125 g milk
- 125 g cake flour
- 1 tsp baking powder
- 5 egg yolks grade A, room temp.
- 2 grated lemon zest of 2 lemons, yellow part
- 1 tsp lemon juice
For meringue:
- 5 egg whites grade A, room temp.
- ¼ tsp cream of tartar
- 100 g fine sugar
Instructions
- Preheat oven to 160°C/320°F.
- Combine cream cheese, salt and sugar in stainless steel bowl. Sit the bowl in hot simmering water, cook until melted. Add in corn oil and milk, mix until combined. Set aside to cool.
- Combine cake flour and baking powder, sift through and mix well.
- Add egg yolks to cooled cheese mixture, mix until combined. Add in grated lemon zest and lemon juice, mix well. Sift in flour, mix until just combined (do not overmix).
- Whisk egg whites on low speed until large bubbles are formed. Add in cream of tartar, whisk until tiny bubbles. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold). (Reminder: Egg whites and equipment used to beat egg whites must be grease-free and water-free (including egg yolk). It is advisable to clean the egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate the egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)
- Add meringue into batter in 4 batches, mix gently using balloon whisk.
- Fold gently until well mixed with spatula.
- Tap mixing bowl on countertop for a few times to burst large bubbles, then pour batter into 22-cm loose base tube pan (do not grease), tap tube pan gently again on countertop for a few times.
- Put into preheated oven, bake at 160°C/320°F for 50-55 minutes, until the top is golden brown. (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
- Turn the pan upside down onto a wire rack (at least 6″ from countertop), set aside until fully cooled.
- Unmould the cake when it has fully cooled down.
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Notes
Nutrition (per serving)
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yummy I love it
Mhhmm delicious food
How long to cool on the rack ? How to demould the cake?
About 45 mins. Run a plastic knife or unmoulding tool around the sides and the bottom.